How to make GULAB JAMUN - The Complete Delicious Recipie

Gulab Jamun is a sweet dessert that is loved by every children and adult.Gulab jamun was first prepared in medieval India, derived from a fritter that Persian-speaking invaders brought to India.The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape. The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a completely different batter. According to the culinary historian Michael Krondl, both luqmat al-qadi and gulab jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two.

Ingredients:

Milk Powder – 1 cup

Flour – 2 tsp

Baking Soda – 1/2 tsp

Suji – 1 tsp

Ghee – 2 table spoon

Milk – A little to make the dough

For the Sugar Syrup

Sugar – 2 cups

Water – 2 cups

Cardamom – 4 – 5

Lemon – A few drops

Kesar – A few strands

Oil for frying

Method:

Soak the Suji in 1/2 cup water to make it soft.

Put milk powder, ghee, baking powder and flour in a bowl and mix them well.

Take out all the extra water from the soaked Suji and add the Suji to the bowl, and mix everything together thoroughly.

Use whole milk to prepare the rightly stuffed dough.

Cover the dough with a damp and clean cloth and keep aside for 20-25 minutes.

After the specified time, make small balls from the dough and put them on a plate.

Heat the oil on high and then lower it to be boiled on medium.

Put the prepared balls, one by one, into the hot oil from the side of the pan.

Cook for a few minutes on medium temperature till the balls turn brown.

For the Sugar Syrup

Add sugar and water and put the cardamom pods along with a few strands of Kesar.

Mix them all and heat the mixture over medium heat for 5-10 minutes until the sugar gets dissolved in the water.

Do not overheat the mixture, and add a few drops of lemon to ensure that

Put the syrup in a bowl and add the fried Gulab Jamuns into the warm syrup.